Roasted Cauliflower With Tahini And Sriracha Food

ROASTED CAULIFLOWER WITH TAHINI AND SRIRACHA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
• Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
• Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
• Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
• Plate cauliflower and garnish with cilantro and sesame seeds.

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME

Steps:

• Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
• In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
• Gently add cauliflower and coat with marinade.
• Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
• Garnish with cilantro and serve

ROASTED CAULIFLOWER WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with 1 tablespoon olive oil.
• Place cauliflower florets into a bowl and toss with remaining 1 tablespoon olive oil, za'atar, and salt. Arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes.
• Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved. Season with more salt or lemon juice if desired.
• Place sesame seeds in a small skillet over medium heat. Toast, stirring often, until golden, about 3 minutes. Remove from the skillet.
• Arrange cauliflower in an even layer in a shallow dish, drizzle with tahini dressing, and sprinkle with toasted sesame seeds and sumac.

SRIRACHA WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
• Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400°F.
• Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.
• Add garlic.
• Squeeze a lemon over caulifower and drizzle each piece with olive oil.
• Sprinkle with salt and pepper.
• If the oven hasn't reached 400F yet, set aside, until it has.
• Place casserole dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown.
• Test with a fork for desired doneness.
• Remove from oven and sprinkle generously with shredded Parmesan and paprika for color.

CHICKEN WITH ROASTED CAULIFLOWER AND TAHINI

Steps:

• Place oven rack in middle position. Preheat the oven to 500°F.
• Mix 2 tablespoons oil, 2 teaspoons cumin, cauliflower, and a pinch of salt and pepper in a large bowl. Toss well, then pour onto one-half of a baking sheet.
• Rub the remaining oil onto the chicken legs. Season with the rest of the cumin, and a pinch of salt and pepper. Place on the open end of the baking sheet, skin side up.
• Place baking sheet in the oven and cook for 10 minutes. Flip the cauliflower and the chicken legs, and return sheet to the oven. Cook for 10 more minutes. Flip again, then cook for a final 5 to 10 minutes. Remove when both the cauliflower and the chicken are nicely browned.
• Meanwhile, mix together the tahini, garlic, lemon juice, and 1/2 cup of water in a bowl. Season with salt.
• Serve the chicken and cauliflower with the tahini sauce. Dust with a pinch of smoked paprika.